50-10000L micro brewery system

How to avoid foam overflow in brew kettle Based on traditional internal calandria, there might be some foam produced and overflowed during boiling. It would cause not only beer loss but also accident. This problem results from incorrect operation. After lautering, the wort temperature is usually 75-78℃. When the wort is pumped to brew kettle, the temperature is decreasing gradually. Therefore, let the steam go into calandria once the wort level exceeds internal calandria. The steam pressure at beginning had better be less than 0.05MPa to guarantee the wort temperature stays around 80℃. In this case, the enzyme remaining still works. With lautering and sparging going, we can increase the steam pressure as well. When the sparging is nearly finished, the steam pressure should be rise to 0.08-0.10MPa. Accordingly, the wort temperature is increased to around 90℃. Sometimes, the brewmaster would increase steam pressure to 0.15-0.20MPa incorrectly. If so, the wort would be boiled in ...

What should we do if the electricity or  gas fails during mashing The brewmasters can arrange everything in advance for the normal electricity and gas failure. However, sometimes, there might be some unforeseeable electricity and gas failure happened by accident. In this case, what should we do? Of course, you should figure out what causes the problem, then recover the power and gas supply as soon as possible. In addition, you can take the following measures at the same time. 1.  Electricity failure As you know, the rake and pump are not able to start under electricity failure. The mash would precipitate if it is not agitated for a long time, then adhere to interior finish which would affect heating efficiency. At this point, please turn down the steam valve and organize workers to agitate mash by clean wooden stick. But please note that turn off the power supply firstly in order to avoid accident with sudden electricity supply. Another solution is using a long tube...

What is the foaming during bottle beer filling During bottle beer filling, there is one procedure called foaming. What is the foaming? Why does beer need to foam? 1.  T he definition of foaming After filling before capping, make the beer release CO2 to form fine and dense foam via knocking bottle, ejecting CO2 , using high pressure water or drop beer into bottle etc, then the foam would rise and overflow the bottle in order to exhaust the air in bottle-neck. After that, cap and seal the bottle quickly. This procedure is called foaming. The most common way is spraying hot water into beer bottle by nozzles after filling before capping. The foam produced exhausts the air in bottle-neck, which would decrease the dissolved oxygen  in beer  efficiently. The high pressure hot water used to foam had better keep the following parameter. Temperature: 85℃; Hardness: 4°dH; Pressure: 1000kpa. Besides, the high pressure water should be filtered by membrane ...

1200L craft brewery equipment  * The brewhouse based on 2 vessel structure: 1200L Mash/lauter tun +1200L Kettle/whirlpool tun + 2400L HLT. The HLT was designed with smaller diameter to fit the limited building. * Both of the mash/lauter tun and kettle/whirlpool tun installed with Glass manhole and flashlight for a better vision during brewing. * With Separated control unit for brewhouse and fermenters. The Brewhouse Control unit was in stalled on platform for easily operation. * With Germany IFM flow meters for monitoring how mach brewing water being used totally and how much wort ready for fermentation. * With Grist hopper, Flexible auger and Hydrator, helping to transport milled malt from floor into hopper instead of labor, and the hydrator helping to get a better brewing result. As the milled malt will be mixed with hot water in advance before they goes into mash tun. Edited By Vicky Sales manager in Tiantai Beer Equipment Company Email: tank@cnbr...